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Buttermilk Mashed Potatoes

Photo: Jennifer Causey

Jiselle Basile
October 10, 2016

Active time 15 mins

Total time 35 mins

Yield

Serves 10 (serving size: about 2/3 cup)

If making ahead, keep the potatoes warm by placing in a heatproof bowl, covering with plastic wrap, and setting over a saucepan of gently simmering water. This setup, called a bain-marie, will keep potatoes moist and warm without scorching them on the bottom. A ricer finely breaks up the cooked potatoes without activating the potato starches, which could make the consistency gluey. It also allows the butter and liquid, such as milk or buttermilk, to quickly incorporate so the mash is smooth and free of lumps. If you don’t have one, use a potato masher, being careful not to overwork the potatoes in the pan.

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Ingredients

1 1/2 pounds russet potatoes, peeled and cut into 1-in. pieces

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-in. pieces

3 tablespoons unsalted butter, cut into pieces

1 1/4 cups room-temperature nonfat buttermilk

1 teaspoon kosher salt

1/2 teaspoon black pepper

Nutrition Information

calories 141

fat 3.5 g

satfat 2.2 g

monofat 0.9 g

polyfat 0.2 g

protein 4 g

carbohydrate 25 g

fiber 3 g

cholesterol 10 mg

iron 1 mg

sodium 226 mg

calcium 48 mg

sugars 1 g

Est. Added Sugars 0 g

How to Make It

Place russet potatoes in a large bowl; cover with water to 1 inch above potatoes.

Place Yukon Gold potatoes in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil over high heat. When water reaches a simmer, drain russet potatoes, and add to pan with Yukon Golds. Bring to a boil; reduce heat, and simmer 12 minutes or until potatoes are very tender. Drain.

Using a potato ricer, rice potatoes over pan. Stir in butter until melted. Gently stir in buttermilk, salt, and black pepper.